If you are a fan of moist and dense cakes; or if you love the combination of chocolate + coconut + orange; or if you are after a healthy cake, I have the cake for you!
It has been a while since I baked a Bundt cake, so I brought my Nordicware Jubilee Bundt Pan out to play. It is a beautiful pan and the little grooves are perfect for catching that very delicious Orange glaze that I made to go with the cake.
Since I reduced the sugar in the cake itself, the glaze balanced the sweetness. So if you do not intend to make the glaze (you should though, it was really delicious), then you might want to consider using a bit more sugar.
I also used whole wheat flour in place of plain flour in an attempt to make this a healthier cake, but you can always go ahead and use plain flour if you wish.
If you are not a fan of coconut, by all means replace the coconut oil with any mild vegetable oil like canola oil.
Bundt cakes are great if you have loads of people to feed. This cake can feed 12-16 people easily, unless you have quite a few cake lovers in the group. Alternatively, you can always halve the recipe and bake the cake in a 9×5-inch loaf pan or a 8×8-inch square pan.
Here are the instructions on how to make this cake!
Before you start making the cake, zest and juice an orange.
Add the orange juice, vanilla extract, eggs and sour cream in a mixing bowl. Beat to combine.
Add the coconut oil and beat until well-blended.
In the meantime, sift the flour, baking powder, baking soda and salt into a bowl. Add the sugars and orange zest. Use your fingers to mix the zest into the dry ingredients.
Add the dry ingredients to the batter in 3 additions, mixing until the flour is just incorporated after each addition.
Use a spatula to fold the chocolate chips into the batter.
Grease (and flour) your 12-cup Bundt pan. I usually spray the pan with oil and I do not flour the pan but you can if you wish. Pour the batter into the pan.
Lift the pan about 10cm off the table top and drop it onto the table top to remove any larger air bubbles. Repeat twice more.
Bake at 180°C for 40-50 minutes, or until an inserted skewer emerges cleanly.
Leave the cake to cool in the pan for about 10-15 minutes then invert the pan and cool the cake on the wire rack until it is completely cool.
Once the cake is cool, make the glaze by combining orange juice with icing sugar. If the glaze is too thick, add more orange juice a little a time and mix until you get the right consistency. The glaze should flow smoothly when you lift the whisk.
Drizzle the glaze on the cake.
As you can see, the cake is dense, but surprisingly moist!
Enjoy!
- 1¾ (224 g) cups unbleached all-purpose flour - I used whole wheat flour
- 1/2 (114 g) cup sugar - I used 1/4 cup sugar
- 1/2 (116 g) cup light brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- Zest of 1 orange
- 1 tablespoon (15ml) freshly squeezed (or not) orange juice
- 2 teaspoons (10ml) pure vanilla extract
- 2 large eggs
- 1 cup (240ml) sour cream
- 1 cup virgin coconut oil, melted (you can use canola oil)
- a scant cup (150-160g) semisweet chocolate chips or chopped chocolate from a bar
- 1 cup (125g) icing sugar, sifted
- 2 tablespoons (30ml) orange juice
- Before you start making the cake, zest and juice an orange.
- Add the orange juice, vanilla extract, eggs and sour cream in a mixing bowl. Beat to combine.
- Add the coconut oil and beat until well-blended.
- In the meantime, sift the flour, baking powder, baking soda and salt into a bowl. Add the sugars and orange zest. Use your fingers to mix the zest into the dry ingredients.
- Add the dry ingredients to the batter in 3 additions, mixing until the flour is just incorporated after each addition.
- Use a spatula to fold the chocolate chips into the batter.
- Grease (and flour) your 12-cup Bundt pan. I usually spray the pan with oil and I do not flour the pan but you can if you wish. Pour the batter into the pan.
- Lift the pan about 10cm off the table top and drop it onto the table top to remove any larger air bubbles. Repeat twice more.
- Bake at 180°C for 40-50 minutes, or until an inserted skewer emerges cleanly.
- Leave the cake to cool in the pan for about 10-15 minutes then invert the pan and cool the cake on the wire rack until it is completely cool.
- Once the cake is cool, make the glaze by combining orange juice with icing sugar. If the glaze is too thick, add more orange juice a little a time and mix until you get the right consistency. The glaze should flow smoothly when you lift the whisk.
- Drizzle the glaze on the cake.
- You can halve the recipe and bake the cake in a 9×5-inch loaf pan or a 8×8-inch square pan.
Tovolo Stainless Measuring Cups
Tovolo Stainless Measuring Spoons
Tovolo Mini Whisk – Available soon in Tovolo Singapore
Tovolo Stainless Mixing Bowl – Available soon in Tovolo Singapore
